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In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone.
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Serves: 6; Calories: 370; Total Fat: 23 grams; Saturated Fat: 10 grams; Protein: 9 grams; Total carbohydrates: 33 grams; Sugar: 17 grams; Fiber: 3 grams; Cholesterol: 153 milligrams; Sodium: 105 milligrams